食品科学2018，Vol.39Issue(5)：8-13,6.DOI:10.7506/spkx1002-6630-201805002
魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响
Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles
摘要
Abstract
In this paper,the effect of added konjac glucomannan (KGM) on the quality and in vitro starch digestibility of noodles was studied.A texture analyzer,a scanning electron micrograph (SEM) and an in vitro starch digestion model were employed to investigate the impact of adding 0-5.00％ (m/m) KGM on the texture and cooking properties and in vitro starch digestibility of noodles.The results showed that the water-absorbing capacity and swelling index of noodles increased with the increase of KGM addition,while the cooking loss firstly increased and then decreased,reaching its minimum value with 2.50％ KGM addition.The texture profile analysis (TPA) properties of noodles were enhanced with increasing amount of KGM added,while the firmness was reduced.Incorporation of KGM could slow down the release of sugars during in vitro starch digestion,leading to a reduction in the predicted glycemic index (pGI) of noodles.The pGI value of noodles incorporated with 5.00％ KGM was reduced by 12.22％ when compared to the control.These results suggested that the nutritious quality of noodles could be improved by supplementing KGM,and the best quality was obtained with addition of 2.50％ KGM.关键词
面条/魔芋葡甘聚糖/品质评价/淀粉消化Key words
noodles/konjac glucomannan/quality evaluation/starch digestibility分类
轻工纺织引用本文复制引用
蔡攀福,李冰,梁毅,李琳,王雪,曾咏欣..魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响[J].食品科学,2018,39(5):8-13,6.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0400203) （2016YFD0400203）
国家自然科学基金联合基金项目(U1501214) （U1501214）
广东省“扬帆计划”项目(2014YT02S029) （2014YT02S029）
